Cranberry Sauce Recipe

Get the Home-Based Catering Business Guide

Launching a home-based catering business can open the door to a fulfilling career. Grasp the fundamentals to start, from licenses and permits to essential marketing strategies.

Download

First Name*

Last Name*

Email*

Phone*

Program of Interest*

Diploma in Culinary Arts & Operations Diploma in Professional Pastry Arts Diploma in Food Entrepreneurship Diploma in Plant-Based Culinary Arts Diploma in Holistic Nutrition & Wellness Associate Degree in Culinary Arts Associate Degree in Baking & Pastry Associate Degree in Food Entrepreneurship Associate Degree in Plant-Based Culinary Arts Associate Degree in Holistic Nutrition & Wellness Associate Degree in Hospitality & Restaurant Ops Mgmt Not Sure

Download

By clicking the "Download" button, I am providing my signature in accordance with the E-Sign Act, and express written consent and agreement to be contacted by, and to receive calls and texts using automated technology and/or prerecorded calls, and emails from, Auguste Escoffier School of Culinary Arts at the number and email address I provided above, regarding furthering my education and enrolling. I acknowledge that I am not required to agree to receive such calls and texts using automated technology and/or prerecorded calls as a condition of enrolling at Escoffier. I further acknowledge that I can opt-out of receiving such calls and texts by calling 888-773-8595, by submitting a request via Escoffier’s website, or by emailing compliance@escoffier.edu.

We all know Thanksgiving dinner is not complete without the cranberry sauce. Try this recipe from LearnToCook.com to complete your holiday feast!

Cranberry Sauce
Yield:  8 servings

Ingredients:

2,12-oz bags fresh or frozen cranberries
¾ cup sugar
¾ cup brown sugar
¾ cup ruby Port
3,3×1/2 strips orange zest
1 cup orange juice
1 cinnamon stick, snapped in ½

Method:

Bring cranberries, sugars, Port, and zest, and cinnamon to a simmer in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Simmer, uncovered, stirring occasionally, until cranberries burst, about 12 minutes. Remove from heat and stir in juice. Cool completely.  Remove cinnamon.

Cranberry sauce can be made 1 week ahead and chilled in an airtight container.

Recipe Courtesy of Escoffier School of Culinary Arts